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In Cuba, mojo refers to an acidic, citrus-forward marinade concocted with bitter oranges or lime. Thanks to the marinade’s significant acid content, meat that bathes in it grows tender over time. Here, we swap in sweet and tangy crushed pineapple to create a bright flavor bomb that livens up all sorts of dishes. Toss it in your sous vide bag with <a href="/recipes/sous-vide-pork-chops">pork chops</a> for a quick weeknight meal, use it to flavor decadent <a href="/recipes/tender-smoky-mojo-marinated-pork-shoulder">slow-cooked pork shoulder</a>, or try it on chicken or turkey. Ready in 10 minutes, it’s like a tiny Caribbean vacation in a bag—no passport required.